Pistachio Pie Bars
Creamy, four-layer bars with a pie-like crust topped with cheesecake and pistachio deliciousness!
Servings: 16 bars
Calories: 360kcal
Ingredients
- 1 cup flour
- ½ cup butter i.e. 1 stick, softened
- 1 ½ cups finely crushed walnuts divided
- 8 ounce cream cheese softened
- 1 cup powdered sugar
- 2 8 ounce tubs whipped topping, divided
- 2 3 ounce packages instant pistachio pudding
- 3 cups milk
Instructions
For the Crust
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, butter and 1 cup nuts. Press into a 13x9 inch greased pan.
- Bake 20 minutes. Cool.
For the Cheesecake Layer
- Beat cream cheese and powdered sugar together. Stir in one tub of the whipped topping. Spoon over crust.
For the Pistachio Layer
- Beat pudding and milk for 1-2 minutes or until thickened.
- Pour over cheesecake layer.
- Chill for at least 2 hours.
- Spread the remaining tub of whipped topping over the top of the pistachio layer.
- Sprinkle with remaining walnuts.
- Chill for 1-2 hours.
- Cut into squares and serve cold.
Notes
- Even Crust Thickness: Press the crust evenly into the pan for a sturdy base. Using the bottom of a flat measuring cup helps compact it uniformly.
- Thickening the Pistachio Layer: Beat the pudding mix and milk for the full 1-2 minutes to ensure a thick, creamy filling that sets properly.
- Proper Chilling Time: Chill the bars for at least 2 hours after assembling and another 1-2 hours after adding the whipped topping to help the layers set and make slicing easier.
- Cool the Crust Completely: Let the crust cool fully before adding the cheesecake layer to avoid melting or sogginess.
- Cut Cleanly: For neat squares, use a sharp knife and wipe it clean between slices.
Nutrition
Calories: 360kcal | Carbohydrates: 44g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 166mg | Potassium: 256mg | Fiber: 1g | Sugar: 27g | Vitamin A: 705IU | Calcium: 190mg | Iron: 1mg